Earth month is here, and we’re celebrating Mother Ocean with the Endangered Seas Collection! Representing 5 beautiful seas around the world, each bag features a color palette inspired by their gorgeous and diverse geography, climate, and culture.
We’re donating 1% of sales from this collection to the Surfrider Foundation, a nonprofit dedicated to the protection and enjoyment of the world's ocean, waves and beaches, for all people. That means you can make a real difference for the planet with every purchase, and again every time you reach for a reusable Stasher bag instead of a single-use plastic baggie.
And because no trip around the world is complete without sampling local cuisine, we’re sharing 5 recipes that honor the vibrant culinary heritage of each region. Prep and store using your Stasher bags and let us know how the final products taste! Recipes have been tweaked slightly to be vegetarian. Bon appetit!
- 1 package sweet potato noodles
- 1 package smoked firm tofu
- 1 medium zucchini
- 1 small carrot
- 1 medium onion
- 3 scallion stalks
- 6 shiitake mushrooms, rehydrated
- large handful of spinach
- sesame seeds
- 5 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- Bring a large pot of water to a boil and cook sweet potato noodles. Drain and rinse with cold water to stop the cooking process.
- Ad 1 tsp of sesame oil to coat the noodles, then use scissors to cut the noodles into smaller pieces.
- In the same pot, add in the spinach and blanch for 30 seconds. Rinse with cold water and squeeze the excess liquid out using a towel. chop the bundled up spinach in half.
- Slice all the veggies into matchstick-size pieces. Cut the tofu into thin rectangles.
- In a large wok, heat fry the smoked tofu over medium heat. Lightly brown on each side and set aside on a plate.
- In the same wok, fry onions and garlic for 1 minute. Add in the shiitake mushrooms and carrot. Fry for another minute. Add in zucchini and scallions and fry for one more minute.
- Reduce heat and add noodles, spinach, tofu, and sauce. Toss and cook until all the sauce is soaked up.
- Garnish with sesame seeds.
- Store leftovers or prepped vegetables in your Stand-Up Mid or Mega.
- 2 tablespoons oil
- 1 large onion (halved and thinly sliced)
- 4 cloves garlic (peeled and smashed)
- 14 oz coconut milk
- 3 tbsp cane vinegar
- 2 tbsp dark soy sauce
- 2 tsp light soy sauce
- 1 tbsp sugar
- ½ tsp ground black pepper
- 1 bay leaf
- 2 dried red chili peppers
- 1 large head cauliflower (cut into florets)
- 2 tbsp cilantro (optional)
- 1 cup rice (for serving)
- Heat 1 tbsp of oil over medium high heat. Saute onion and garlic.
- Add the coconut milk, cane vinegar, dark soy sauce, light soy sauce, sugar, black pepper, bay leaf, and dried chili peppers. Reduce heat to a low simmer and cook for about 20 minutes.
- In another skillet, heat 1 tbsp of oil. Add cauliflower and saute until it’s golden on all sides. Add it to the sauce and cook for another 5 minutes.
- Serve with steamed rice. Garnish with chopped cilantro.
- Store leftovers in your Stasher Half-Gallon or Sandwich bag.
EMPANADAS DE QUESO
Note: Pre-made frozen pastry dough can be substituted to save time. Allow time to thaw.
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon distilled white vinegar
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy).
- Turn out mixture onto a lightly floured surface and gather together, then bring dough together by kneading briefly with the heel of your hand.
- Ball small amounts of dough and roll flat to create small round discs, roughly 3-4” in diameter.
- Place dough in your Stasher Stand-Up Mid and chill for at least 1 hour.
- 14-16 oz. queso Oaxaca (shredded)
- Pickled jalapeños (optional)
- 3-4 cups vegetable oil
- In a large skillet, preheat oil over medium heat for 7-10 minutes (350 degrees).
- Fill half of each pastry disc with queso Oaxaca and jalapeno strips (if desired). Fold over and pinch or use a fork to seal.
- Fry the filled empanadas for 3-5 minutes. Turn as needed. Drain onto a plate lined with paper towels and serve immediately.
- 6 large eggplants
- 4 large red bell peppers
- 2 medium onions of your choice
- 2 cups vegetable oil
- 4 cups tomato sauce
- 4 tbsp salt
- 2 tbsp ground pepper
- 3-4 bay leaves
- Preheat oven to 400F.
- Lightly coat eggplants and peppers in oil and roast for 45 minute. Remove from oven and peel skin from veggies.
- Set eggplants in a colander to drain for about an hour, or until they stop dripping.
- Finely chop eggplants and peppers. Set aside.
- Chop onions.
- In a large oven-safe skillet, heat the oil and saute the onions over medium heat.
- Add chopped eggplants, peppers, and tomato sauce. Mix in salt and pepper.
- Bring to a simmer and stir occasionally for 1 hour.
- Place skillet in the oven and roast for another 2 hours at 350F.
- Serve as dip or spread over your favorite crusty bread.
- Store in your Stasher Stand-Up Mid or Mini.
- 2 cups of flour
- 3 tablespoons baking powder
- 1 tbsp coconut oil (or ghee)
- 1 cup raisins (optional)
- 2 cups water
- 2 eggs
- 1/2 cup sugar
- Mix flour and baking powder in a bowl.
- Stir in water, eggs, sugar, and raisins (if desired).
- On stovetop, melt 1 tablespoon of Coconut oil in pan.
- Pour the batter into the pan over medium heat so each side is cooked evenly.
- Check with a fork to see if it’s cooked inside and let cool before serving.
- Refrigerate leftovers in your Stasher Sandwich bag.